3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
tities of δ–T was found in maize whereas in wheat and oat it
was not found.
Table II presents the mean values for the analysis of TL
and fatty acid profile of selected cereals. Lipids are only a
minor component of cereals, with the amount varying from
a lipid content of 1–3 % in wheat , to 5–9 % in maize and
5–10 % in oats 6 .
Total unsaturated fatty acids (UFAs) ranged from
57–86 % of total fatty acids with linolenic and oleic acid predominant
for wheat var. Total UFAs ranged from 72–87 %
respectively 62–83 % for maize and respectively oat var. and
the same predominant fatty acids. The content of linoleic acid
was significantly higher in maize var. than in wheat and oat
var.
The lower content of α–T in maize var. does not correlate
with the standpoint that higher PUFA content is accompanied
by higher content of α–T (ref. 7 ).
Conclusions
This study focused on the quantification of tocopherols and
fatty acids in 19 selected Romanian cereal grain varieties.
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The results of this study should be helpful in updating the
national database for food composition and for assessment of
the nutritional intake of the population.
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